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Baked Rhubard and Orange Sponge

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Baked Rhubard and Orange Sponge.

1 bunch rhubarb, trimmed and chopped. � cup firmly packed brown sugar 2 teaspoons grated orange rind 3 tablespoons warmed honey 60 grams (2 oz) butter � cup caster sugar 1 egg lightly beaten � cup self-raising flour 1/3 cup milk.

Place rhubarb in buttered ovenproof dish sprinkle with brown sugar and half the orange rind, and pour over honey. Cream butter with remaining orange rind and caster sugar until light and fluffy. Beat in egg, then fold in sifted flour alternateively with milk. Spread over rhubarb. Bake in a preheated moderately hot over (190 degrees Celsius or 375 F) for about 40 minutes or until golden. Serve hot with custard or cream. Serves 6


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